Michael from JustanotherPen did a great job being a handy man in our home today! As a reward I made him some homemade pasta: a ravioli with a cream cheese, forrest mushroom & walnut filling topped with a beautiful organic egg yolk! Sounds crazy puttin an egg yolk in a ravioli? – Go for it! You won’t regret it! The yolk will make a wonderful rich addition to the pasta and you won’t need any sauce. The way this dish works is that the yolk should not be cooked all the way through so that it oozes away when you cut into the pasta. The egg yolk will also enhance the flavors of the pices in your dish.
The recipe will make 3-4 servings depending on serving size and size of your pasta.
Recipe for an easy pasta dough
1.5 cup flour
1 egg yolk
a few tablespoons of water
combine flour, egg yolk, egg and some water to a smooth pasta dough. You have to knead the dough for a while till it comes together. Wrap the dough in clear wrap and let it rest in the fridge for at least 30 minutes before working it with the pasta machine.
For the filling
100g cream cheese
1/2 onion finely diced
1 tbl spoon olive oil
1 tbl spoon balsamic vinegar
1/3 cup walnuts diced
1/3 cup forrest mushrooms, diced
Spices: salt, white pepper, nutmeg, pumpkin spice
3-4 organic eggs (just the yolks) (not all ravioli will be filled with a yolk. There should be one yolk ravioli per person)
Some olive oil or melted butter for finishing off the pasta.
Braise the onions in some olive oil and add the vinegar. Reduce the sauce and let it cool down. In a small bowl mix with all other ingredients (except the egg yolkes). Add the spices but go easy on the nutmeg and pumpkin spice as the egg yolks will enhance the flavor of those spices.
Roll out the pasta dough using the pasta machine (start with 0 and go up to 5). Place a little bit of pasta filling on one pasta sheet. Use your fingers to form a little mold in the filling. This is where the yolk will be placed.
In a large pot bring some salted water to a boil.
Cover the sheet with the filling and the yolks and press the dough together. Make sure there is as little air in the pasta as possible. Use a glass, ravioli cutter or cookie cutter to cut out your pasta.
Cook the pasta in hot water for about 3-4 minutes. Plate a few ravioli without egg yolk and one egg yolk ravioli on top. Drizzle with butter or olive oil.